*  Exported from  MasterCook II  *

                          Herb Sour Cream Bread

Recipe By     : hallma@ucs.orst.edu
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  c             Water -- warm (105 to 115 F)
   2      tb            Dry teast
   1      c             Sour cream -- warm
   6      tb            Butter
     1/3  c             Sugar
   2      ts            Salt
     1/2  ts            Marjoram leaves
     1/2  ts            Oregano leaves
     1/2  ts            Thyme leaves
   2                    Eggs -- at room temperature
   3 3/4  c             Unsifted flour -- up to 4 3/4 c

Dissolve the yeast in the water. Dump everything in a bowl, putting
in three cups of the flour, and beat it for about 1 minute. Stir in
enough flour to make a soft dough. Cover and let rise until doubled.
Stir down and turn it into two loaf pans or casseroles or whatever.
Cover, let rise again, and bake in a 375 F oven for about 35 minutes.
Remove from pans and cool on racks.

I usually use the light or non-fat sour cream. It's a bit rich,
though, which is likely the reason it is so well liked when I make it
Use fresh herbs! 3x as much as is called for above if you do use
fresh. It really makes a difference.

The recipe is from one of those brand-name cookbooks, this one I
found when I was helping my grandmother move.


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